Instant Pot Thai Red Curry with Chicken

This Instant Pot Thai Red Curry with Chicken is delightful (and addicting!) It makes a perfect meal when paired with Jasmine Rice, and comes together so quickly in the Instant Pot. Perfect for a busy weeknight meal.
3 Tbsp Thai red curry paste preferably Maesri or Mae Ploy brand
14 oz. (1 can) regular-fat coconut milk
1 lb boneless chicken breasts or thighs sliced into thin bite-size pieces
1/4 cup chicken broth
2 Tbsp fish sauce more to taste
2 tsp brown sugar or to taste
1 Tbsp lime juice
1 cup red and/or green bell pepper cubed
1 cup carrots sliced
1/2 cup onion cubed
1/2 cup canned bamboo shoots
4 lime leaves slightly bruised *
12 Thai Basil leaves
Instructions
Select ‘Saute’ and stir in red curry paste and 1/2 can of coconut milk until mixture is bubbly, about a minute or two.
Press 'Cancel'.
Stir in chicken, remaining coconut milk, and chicken broth.
Close Instant Pot and make sure steam release handle is in the ‘Sealing’ position.
Cook on 'Manual' (or 'Pressure Cook') mode for 4 minutes.
Do a Quick Release of pressure and open the Instant Pot.
Stir in fish sauce, brown sugar, lime juice, bell pepper, carrots, onions, bamboo shoots, and lime leaves.
Press 'Saute' and cook until vegetables are crisp-tender, 3 to 5 minutes. (Be sure not to overcook. Vegetables will continue to cook in the residual heat.)
Taste and adjust with more fish sauce, brown sugar or lime juice.
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